Cl Sichuan Shrimp Stir-Fry With Broccoli Or Asparagus - cooking recipe

Ingredients

1 teaspoon dark sesame oil
4 cups small broccoli florets or 2 cups asparagus tips and 1 cup sliced red bell pepper and 1 cup pea pods
1 teaspoon dark sesame oil
2 lbs large shrimp, peeled and deveined
8 garlic cloves, minced
1 cup fresh shiitake mushroom, cleaned and sliced (optional)
1/3 cup sugar
1 tablespoon sugar (optional, to taste)
1/2 cup rice vinegar
1/4 cup ketchup
2 tablespoons cornstarch
1 tablespoon red chili paste
8 ounces can sliced water chestnuts, drained
3 cups hot cooked rice
1 1/2 tablespoons green onion tops, thinly sliced

Preparation

Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Saute 4 minutes.
Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Saute 4 minutes or until the shrimp are done.
Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).